What is the best way to cook a roast?
I’ve been making this pot roast forever. I have no recollection on how I came up with this, but it is very tender and has a wonderful sauce. Serve this with little red potatoes. Ingredients 1 Chuck roast [T-bone preferred] 3 tablespoons peanut oil 2 carrots, peeled and chopped 2 celery stalks, peeled and chopped 1 cup chopped white onion 3 garlic cloves, 4 if they are small, chopped 1/4 cup Balsamic vinegar Cabernet [or other good, substantial red wine] flour coarse salt freshly ground black pepper Method Salt, pepper and flour both sides of the roast. Heat peanut oil in a large deep skillet or heavy bottomed dutch oven. Add the roast and brown well on one side before turning over and browning on the other side. Add the carrot, onion, celery and garlic. Add Balsamic vinegar. Add wine until it comes up to about 1/3 the depth of the roast. Turn heat to simmer, cover pot and cook until meat is very tender, 2 – 3 hours, turning meat over halfway through if desired. When meat is very tender
